by Weronika Zawora | Jun 1, 2020 | Recipes
As published in the New York Times, recipe by Martha Rose Shulman Serves 6 Ingredients: 2 medium size spring onions, preferably red, sliced across the grain 3 tablespoons extra virgin olive oil 1 bunch beets (about 1 lb.), roasted, peeled and sliced Salt and freshly...
by Laura Lutz | Oct 25, 2019 | Recipes
Inspired by Bon Appétit Makes 4 servings Ingredients: 1½ lb. mixed crunchy vegetables (such as fennel, radishes, turnips, beets and/or carrots), tough skins peeled 1 cup walnuts 2 large garlic cloves Kosher salt ⅓ cup extra-virgin olive oil, plus more for drizzling 3...
by Laura Lutz | Aug 11, 2019 | Recipes
Enjoy this fresh salad for lunch or dinner. Inspired by bon appétit Makes 4 servings Ingredients 6 lbs beets, scrubbed clean and skin peeled 4 T olive oil Kosher salt 4 sprigs thyme ¼ c red wine vinegar 8 shishito peppers 1/3 c pecans 1 small onion, sliced thinly Hot...
by Christine Taylor Garner | Oct 14, 2018 | Recipes
This is lovely with a simple grilled fish or chicken: tender beets with a lemon-shallot vinaigrette, greens and feta. Adapted from Cooking Light via My Recipes. Serves: 4 Ingredients 3 medium golden or red beets – trimmed (stems removed) juice and zest of 1...
by Christine Taylor Garner | Sep 30, 2018 | Recipes
I saw this recently in Cooking Light magazine, and it positively sang to me—beautiful golden beets, vibrant carrots and the crunch of pistachios. Yum. I like to dollop plain Greek yogurt on mine too, or crumble goat cheese on top. Swap out the...
